Recipe

Sashimi tuna poke bowl

Traditional Hawaiian poke specifically refers to fresh fish served raw with a variety of condiments. Since the increased popularity of poke, most recipes also include delicious sides like rice, edamame, seaweed, and vegetables and even alternative proteins like cooked chicken or fried tofu.

  • 25 mins cooking
  • Serves 2
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This recipe is from our cookbook, Simply Seafood.

Ingredients

  • 250 grams packet microwave brown rice
  • 1/3 cup (80ml) tamari
  • 1/3 cup (80ml) lime juice
  • 1 tablespoon extra virgin olive oil
  • 3 teaspoons finely grated fresh ginger
  • 1 1/2 teaspoons sesame oil
  • 2 cloves garlic, crushed
  • pinch chilli flakes
  • 6 radishes (210g)
  • 150 grams (5oz) sashimi-grade tuna, diced
  • 1 sheet toasted seaweed (nori), shredded
  • 1 lebanese cucumber (170g), sliced thinly
  • 1 medium avocado (250g), sliced thinly
  • 2 teaspoons black sesame seeds, toasted

Method

  • 1
    Heat microwave brown rice following packet directions. Combine tamari, lime juice, oil, ginger, sesame oil, garlic and chilli flakes; add to rice. Divide rice mixture between two small bowls.
  • 2
    Thinly slice half the radishes into rounds; julienne the remaining half.
  • 3
    Top each bowl with half the tuna, radish, seaweed, cucumber and avocado. Sprinkle with sesame seeds to serve.

Notes

Serve with tamari sauce mixed with chilli flakes or finely chopped fresh red chilli.

  • Use the same weight of sashimi-grade salmon or kingfish instead of tuna, if preferred.

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